Jaclyn Pestka, Wayne Gisslen, Lou Sackett

Carottes Rapées

Kah-ROT rah-PAY

Preparation info
  • About

    1

    qt
    • Difficulty

      Easy

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
Professional Garde Manger

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

  • About

Ingredients

Ingredients U.S. Metric
Peeled young carrots 1¼

Method

Procedure

Preparation

  1. Use a mandoline to fabricate the carrots into fine julienne.
  2. Toss the julienne carrots with the vinaigrette.
  3. Taste and correct the seasoning.

Hold

Refrigerated in a covered container up to 8 hours.